Although the daytime temperatures are still relatively high, eighties and nineties, the evenings and mornings have taken a definite turn. The atmosphere is leaning toward a change. Children are back in school. It’s almost autumn.
And with that, comes the fresh apple harvest and the desire to go back to the kitchen to whip up something special for dinner.
My family doesn’t recognize this term. I’ve been AWOL – absent with out leave – in the culinary disciplines. Sandwiches, pizza, take out chicken has been our diet lately.
So imagine their delight to come home with the scent of apples and cinnamon filling the air.
I cheated on the pie crust – using one of those dairy case prepared double crust boxes that you roll out into your own pie plate. But they didn’t mind. Here’s my recipe if you want to duplicate it.
Renee’s Apple Pie
1 double crust unbaked pie dough
7 large apples, peeled and sliced
1/4 cup triple second
1/4 cup lemon juice
2 TBLSP flour
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
2 TBLSP butter
1/4 cup condensed milk
2 TBLSP sugar for sprinkling
Heat oven to 350 degrees.
Roll 1 sheet of dough into pie plate.
Pour liquids over apples.
Mix together 1 cup sugar and other dry ingredients. Stir into apple mixture and dump into pie shell.
Top with butter pats close to the center of the pie and follow with the second sheet of dough and crimp around the edge of the bottom shell to seal.
Brush with condensed milk, sprinkle with remaining sugar and cut a few slits into the top of the pie.
Bake for 35 to 45 minutes, depending on the firmness of your apples.
Delicious, aromatic and your family will be very happy!
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